Whether your a vegan or not you will love these cupcakes. I have tried them on my friends and they all loved them and believe me they did not just say that to spare my feeling, they are quick to tell me when they taste not so good. I have been playing about with this recipe for a while and I think it is now ready to share with a wider audience. I top mine off with some funny veggie cupcake toppers printed on our edible icing sheets which are suitable for vegans. So lets get started, you will need the following ingredients.
Cup Cakes
- 100 grams of vegan butter (alternatively you can use 100 grams of sunflower oil)
- 100 grams of sugar
- 100 grams of self-raisin flour
- 150ml of non-dairy milk (soy or almond but remember whatever you use the taste will come through the cupcakes so use something that is not to strong in taste)
- 1/2 a tsp of baking power
- 1 tsp of vanilla extract
- pinch of salt
- couple of drops of cider vinegar
Buttercream
- 125 grams of vegan butter (not oil)
- 250 grams of icing sugar (confectioners sugar)
- 1 tsp of vanilla extra (you can add more to taste)
Note: If you are that way inclined you can add a bit of colour with a few drops of vegan food colouring. Most supermarkets have them but check the label which I know you would do anyway.
Right lets get baking. These ingredients will make 12 cupcakes, so first line your 12 hole cupcake tin and set your over to 180c (160c if you are using a fan oven) to warm up.
- Place the milk, in a jug and drop in the vinegar and vanilla extract and give it a stir and leave to one side. The milk reacts with the vinegar causing it to thicken slightly this will take a few minutes. Combine the flour, baking power and salt and set to one side.
- Beat the butter and sugar together with an electric hand held or stand mixer until smooth and fluffy. Then beat in the milk and flour a little bit at a time alternating between the between the two (dash of milk then a spoonful of flour) until all the milk and flour are combined and the mixture resembles a creamy batter. However don’t worry if it looks a bit curdled it will still be fine (the proof of the pudding or in this case the cupcakes is in the eating.
- Two thirds fill the fill the cupcake cases with your batter and place in your preheated over for 18 to 20 minutes until golden. When ready remove from over and place the cupcakes on a cooling rack.
- Now for the buttercream. Beat the butter in your mixer until soft and fluffy then beat in half the icing sugar once fully combined beat in the remaining sugar and vanilla extract until soft and fluffy. If the mixture is too stiff add a little drop of milk until you get the required consistency. However if you intend to colour the buttercream add your colour at this stage. Once you have achieved your colour add the milk at this stage if necessary as the colour may have loosened the mixture to the require consistency. Once your cupcakes are fully cooled you are ready to pipe or spread your buttercream.
Enjoy.
